Pickled Cabbage and Carrot Salad - Russian "kimchi"


I grew up eating pickled cabbage by a bowl-full.  It is possibly embarrassing,  but I add it to soups, salads, maybe even mashed potatoes.  Or eaten on its own, dressed up with sunflower oil, a touch of sugar and onions, it is simply delicious.  And as a pickled item, I am naturally obsessed with it.

Why have I not made this before is a good question.  I do not have an answer, but am happy to report that following my Dad's recipe, my first attempt was successful.  Special thanks goes out to the Artist who  shredded the carrots and massaged the cabbage.


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